Page 703 - Bread News Today

Scenarios. >> interesting point you make. the republican philosophy normally is make decisions as local as you can, right, get them out of washington and get into the state. if you can get them to the county, get them to the county, if you can get them to the people, get them to the people. this is brad raffensperger just re-elected and geoff duncan, the lieutenant governor of georgia saying you should have let georgians pick the candidates, not donald trump. >> as republicans if we want to do s...

My first use of teff flour came during our Gluten Free Community Bake. Comments made here intrigued me, and I finally got around to experimenting.To get a good taste of the teff flour, I kept the recipe simple. I created a teff flour starter over a 3-day period by using my white flour starter and then doing a 1:4:4 refresh every 8 hours. From there, I used my standard

Well hello, hello! I've been a lurker for some years now. My bread banantics (yes, made up word!) began in 2017 with a pursuit of SF sourdough, a flavor that I had deeply missed from childhood. I liked the fact that if I wanted San Francisco bread in Austria, I didn't have to go far and even in my jammies. As I dove deeper into the world of bread-making, Uncle Google lead me

I've been making croissants for the last 2 months and just this last time I had an issue with my butter cracking before lamination. I took it out of the fridge to reach the pliable stage before lamination, so it was to the pliable stage but then it started cracking and breaking apart.I don't understand what happened because it was an amish butter and the butterfat percentage

Or is itjust like...? i dont know, "illjust have - these in moderation instead of, like, how i used to eat." yeah, so it could be like, say, like, a pasta or a pizza, or, like, even tonight just had a sandwich, but, like, a few sandwiches just cos the bread in it i knew would last longer throughout the night. so the alcohol might go "zoom" and come back down. but knowing that ive had the bread, which is a longer—lasting carb, that will start rising when the alcohol is coming down and, like, ba...

Hello,I am a Salzburger owner and I'm considering buying a second mill just so I can get a standard baseline for what fineness mills operate at.Of course, the Lee mill is in its own category, but for a standard granite or corundum mill, what fineness do you get with your best description?Does the grain feel quite gritty, even at your finest settings before the burrs touch? I

I don't consume a whole lot of white bread, but I've been fascinated by the 90% biga loaf recipe for quite a while now. I've been making 50% biga bread every once in a while, but yesterday decided to try it again to see whether increasing the hydration would help get rid of the lumps.When pre-fermenting only 50% of the flower, I usualy just leave the bowl on the counter. This

Causing big problems for the future. and i do think that kate is onto something here which is that where she said we are seeing obvious division by the industrial action, but society, putting the bread in her mouth, but society is suffering bigger activations, and it is. but there are some serious divisions in our society that have very little to do with money per se, and i think access and education about health is an enormous issue and it tends to be divided along various lines, which, you kno...

Even born. and you might say, come on, mehdi, but trump said some racist things, but hes not on their level. really? have we had some memory loss? have we forgotten just how extreme donald trump is? tonight, lets run through the record. because its absolutely vital that we all understand that the man running for the republican presidential nomination in 2024 and most likely to win it, the man who served for four years as americas commanding-in-chief, is certainly not reluctantly breaking bread w...

The recipe for Frisian Black Bread (Fries Swartbrood) in "The Rye Baker" is unusual but easy.It has a two-stage sponge at high hydration (I set the proofer to 75 F; my rye starter prefers a warm room temp) that I think is supposed to favor acetic acid; the book promises "a mouth-awakening sour edge". I didn't get that, but my palate isn't great. The recipe is easy and at 87.5%